Chocolate Chip Cookies – with easy Gluten Free adaptation
Golden brown with a little crunch; these are the ultimate chocolate chip cookie! Crispy on the outside, soft and chewy on the inside, and completely loaded with chocolate. They’re quick, simple and easy to make, and leave the house smelling so good! If you prefer a slightly softer cookie (no crunch), then simply take them out of the oven a little earlier, and allow to cool.
Servings Prep Time
20 Medium Cookies 10 – 15Minutes
Cook Time
9 – 12Minutes
Servings Prep Time
20 Medium Cookies 10 – 15Minutes
Cook Time
9 – 12Minutes
Ingredients
Instructions
  1. Preheat the oven to Fan 160*C / 180*C / 350*F / Gas Mark 4, and line a baking tray with some baking parchment
  2. Place the butter into the bowl of your electric mixer, and place the bowl in the preheating oven, removing it when it has begun to melt slightly, (about 5 minutes should be fine).
  3. In the meantime mix the flour, salt and bicarbonate of soda together in a bowl, and set aside
  4. Once the butter has cooled, mix with both the sugars and mix until light and fluffy
  5. Add in the egg, mixing until just incorporated
  6. Using your spoon, add the flour mixture a little at a time and mix until just combined. It’s done when the dough comes away from the sides of the bowl, and forms a ball
  7. Gently stir in the chocolate chips until thoroughly mixed in
  8. Place small drops of dough, about 1/2 tablespoon onto the baking tray, spacing apart allowing room to spread
  9. Cook for 9 – 12 minutes until slightly golden brown. If you prefer a softer cookie, then remove them from the oven earlier, and if you prefer a crunchier cookie, then allow them to turn golden brown before removing. They may come out still soft, but will harden whilst cooling
  10. Place the cookies onto a cooling rack, and allow to cool (but I prefer to eat them warm!)
  11. Store in an airtight container for 4 – 5 days
Recipe Notes

VARIATION:

Gluten Free Chocolate Chip Cookies:

Swap the plain flour for gluten free plain flour 1:1 (2 Cups), keeping all other ingredients the same

If you’re coeliac make sure that you’re chocolate is made in a wheat free factory (you’d be surprised by how many are!)

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